Gemela, a new all-day cafe and soon-to-be wine bar, opened in the heart of Woodstock last weekend on the site formerly occupied by Early Terrible and Mud Club. The project came together quickly, according to co-owner Craig Leonard, who seized the opportunity on short notice and moved fast to ready the space for the busy summer season.
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“This came to us out of left field, and I had to make a decision quick,” says Leonard, who co-owns Gemela with his sister-in-law Lisa Choi, who’s been sous cheffing at Silvia for two years. “We had to renovate quickly because the season was starting. We jumped on it, and it was all systems go. There was no sort of planning. This came to us out of left field and I had to make a decision quick. We jumped on it and it was all systems go. All in all, it went well.”
Despite the fast turnaround, the response has been overwhelmingly positive from the start. “It’s only the first week, but it’s gone really well,” Leonard says. “People are super excited we’re here.” With casual, high-quality breakfast and lunch in a laid-back setting with both dine-in and grab-and-go options, not to mention a park-like lawn it ticks a lot of boxes. “It’s a beautiful outdoor space for people to eat and drink,” Leonard says, adding that the concept seems to be resonating with both locals, many of whom are dropping-in near daily to grab lunch, and weekenders.
Previously, the property was home to tandem businesses the Mud Club, serving Montreal-style, wood-fired bagels and coffee in one building, and the bar Early Terrible in the other. Now, the former Mud Club is Gemela’s grab-and-go arm, while the erstwhile bar is the sit-down cafe, which will change to a menu of small plates and wine in the evenings starting this coming weekend.
The cafe’s format is intentionally relaxed. Guests order at the counter, then find a seat while staff delivers the food. The menu has been streamlined to suit the current staffing levels, with a focus on easy, accessible food. If you’re in a rush, the regularly rotating ready-made options next door are a good bet. “The grab-and-go has proven very popular. It’s been a great resource—locals are grabbing lunch and going, coming in for coffees and various drinks,” Leonard says. “That mennu is changing daily, there are some basics we always have but there is always new stuff on there to give people some choice. Some people come in every day or every other day.”
The food at the cafe is a vibrant, vegetable-forward mix that draws on Mediterranean flavors with a seasonal Hudson Valley lens. For breakfast, guests can ease into the day with house-made granola and chamomile honey ($14) or dig intov the vegetarian chilaquiles with tofu chorizo and poblano pico ($18). The shakshuka-adjacent baked eggs come in either a sundried tomato or tomatillo sauce, served bubbling hot with baguette on the side ($18).
The pulled sesame bread, topped with smoked salmon tartare and whipped cottage cheese ($20), is a crowd favorite, while the mezze platter and whipped almond “ricotta” with grilled stone fruit offer standout vegetarian options ($18). Salads are fresh and herb-packed—think romaine, snow peas, and rhubarb vinaigrette or tahini-shredded cabbage with crispy tortilla strips. Piadinas round out the menu, with fillings like red lentil falafel, roasted oyster mushrooms, or lamb and beef kofta layered with hummus, ramps, and roasted pepper sauce. It’s casual, but also thoughtful and chef-driven.
In addition to the daytime cafe operation, the team is preparing to launch an evening concept this weekend. The adjacent space—formerly Mud Club—will become a mellow wine bar in the late afternoon and evening, offering a menu of small plates and natural wines. Leonard describes it as “a chill little space” which will switch over between 4pm and 5pm, where guests can unwind with a drink and a few bites.
Though the project is still new, the momentum has been strong, and Leonard is optimistic. “We haven’t really promoted it because we want to ease into it and give a good product,” he says. “But honestly, I’m amazed how many people have been coming in, how many people already know about it. ” The team will continue hiring—more help in the kitchen and behind the espresso machine will be needed as the summer rush picks up—but for now, they’re keeping pace with demand.
“People seem to really like hanging out in the space,” Leonard says. “We’re thrilled at how well it’s doing already.”
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